Pillsbury Crescent Roll Taco

This Pillsbury Crescent Roll Taco Bake combines flaky crescent roll dough with seasoned ground beef simmered in salsa and taco spices, all topped with melted Cheddar cheese and fresh saladlike garnishes. It’s a quick and satisfying twist on taco night that comes together easily and delivers comforting, familiar flavors with a buttery crust that bakes perfectly golden and crisp.

I first made this recipe when I needed a quick dinner for a busy night, and it instantly became a favorite. Now it’s often requested for casual family meals because it’s both comforting and fun to eat.

Ingredients

• One 8ounce can Pillsbury refrigerated crescent dinner rolls: to create a buttery, flaky crust that browns nicely during baking
• One pound lean ground beef at least 80 percent: for a hearty and moist filling choose freshly ground if possible for better texture
• Three quarters cup Old El Paso Thick 'n Chunky salsa: adds moisture and a burst of tomato and spice flavor to the beef
• Two tablespoons Old El Paso taco seasoning mix from a oneounce package: keeps the seasoning balanced and convenient
• One cup shredded Cheddar cheese: which melts smoothly over the top providing rich gooeyness
• Shredded lettuce and diced tomato: used as fresh garnishes that add crunch and brightness to finish the dish

Instructions

Sculpt the crust:

Preheat your oven to 375 degrees Fahrenheit. Unroll the crescent dough and separate it into eight triangles. Press the dough gently but firmly into an ungreased nineinch square pan or teninch pie plate. Make sure it covers the bottom and goes up the sides evenly to form a crust that will hold the filling without leaking.

Cook the beef:

Place a teninch skillet over medium heat and add the ground beef. Cook for eight to ten minutes stirring occasionally so the meat browns evenly and no pink spots remain. Once fully cooked drain the excess fat carefully to keep the final dish from becoming greasy.

Add salsa and seasoning:

Stir in the Thick 'n Chunky salsa and the taco seasoning mix to the cooked beef. Lower the heat and let the mixture simmer gently for five minutes. This helps the flavors blend fully and ensures a juicy, seasoned filling.

Assemble with cheese:

Spoon the beef mixture evenly into the prepared crescent roll crust. Spread it gently but thoroughly so the filling is well distributed. Sprinkle the shredded Cheddar cheese over the top evenly to ensure it melts nicely during baking.

Bake to golden:

Place the assembled dish in the preheated oven and bake for twenty to twentyfive minutes. Look for the crust to develop a deep golden brown color and for the cheese to be completely melted and slightly bubbly on top.

Add fresh toppings and serve:

Remove the dish from the oven and top with shredded lettuce and diced tomatoes as desired. Serve hot to enjoy the contrast between the warm cheesy base and fresh crunchy toppings.

My favorite part of this dish is the buttery crust which adds a comforting flaky texture and a rich flavor that balances perfectly with the spicy beef. One sunny summer evening this dish brought everyone around the table sharing stories about our most memorable taco adventures filled with laughter and good food.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best texture reheat in the oven to keep the crust crisp rather than the microwave which can soften it. For longer storage freeze the baked dish before adding fresh toppings. Thaw overnight in the fridge before reheating gently in the oven.

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken to create a lighter version while still maintaining great flavor. For a vegetarian take use seasoned cooked lentils or black beans in place of the meat and season them with the same taco spices. Choose your preferred salsa heat level from mild to spicy to tailor the dish to your taste.

Serving Suggestions

Serve this taco bake alongside Mexican rice or refried beans for a complete meal. Adding a dollop of sour cream or guacamole on the side adds creaminess and balances the spices nicely. Pair with a fresh green salad or a tangy corn salad for extra crunch and colorful contrast.

Serve warm topped with shredded lettuce and diced tomatoes for the best contrast of textures. It’s a simple, crowd pleasing dinner perfect for busy nights or casual gatherings.

Common Recipe Questions

→ What dough is used for the crust?

Refrigerated crescent roll dough is unrolled and pressed into the pan, forming a flaky, buttery crust that crisps nicely when baked.

→ Can other ground meats be used?

Yes, ground turkey or chicken can replace beef for a lighter yet flavorful variation.

→ How to add extra spice to the filling?

Incorporate chopped green chiles or increase taco seasoning to boost heat and depth of flavor.

→ Which cheese melts best on top?

Shredded Cheddar melts well for a rich, gooey topping, though Monterey Jack or Mexican cheese blends also work nicely.

→ How to serve with fresh toppings?

Top with shredded lettuce, diced tomatoes, sour cream, or avocado slices to add freshness and a crisp texture that balances the warm filling.

→ Can this be prepared ahead of time?

The beef filling can be made in advance and assembled just before baking to keep the crust crisp and fresh.